Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, whisk together 2 cups of almond flour, ½ cup of unsweetened cocoa powder, ½ cup of erythritol, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

Whisk the eggs, melted butter and vanilla in a separate bowl.

Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.

Fold in ½ cup of sugar-free chocolate chips.

Cover the dough and refrigerate for 30 minutes to firm up.

Divide dough into 24 equal balls and place 2 inches apart on the prepared sheets.

Gently flatten each ball slightly with the palm of your hand.

Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.

Let cool on the baking sheet for 5 minutes (they’ll firm up as they cool), then transfer to a wire rack.

Store airtight in the refrigerator for up to 5 days or freeze for longer storage.